I’m not quite sure what to call these, but whatever they are they are so yumm! Do not be fooled by the appearance, I’ve already scoffed one and the rest are calling my name.
I made some pastry (store bought is fine too), but they would work equally well without either in a muffin tin or a ramekin.
If our child likes pastry then it could be a helpful bridge to enable them to eat. If not then cooking without is probably best to start.
I added cheese because I know that’s what my boys will enjoy, but if you don’t have a cheese fan, that could be omitted.
For cheese lovers, using a lot of cheese overpowers the ‘egg’ flavour.
I also added bacon to one because, well, bacon! I would keep these simple to begin with, but we can of course add anything from spring onions to salami.
I would recommend making really small ones initially. Even if using a muffin tin, only make a 1/3 of the depth so we have a small version. Mini muffin tins would be ideal.
The ratio of ingredients (will be determined by how many you would like to make):
¼ cup cream (could be substituted for sour cream or milk)
½ cup grated cheese (could omit)
I par-cooked the pastry until hardening then added the filling.
Bake at 180˚ until centre is set.
Judith is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/